Buttery Cashew Brittle

By Diana

Ingredients

• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1 cup butter
• 3 cups cashews ( I use salted pieces)
• 1 tsp. baking soda, sifted

Preparation

Step 1

In a 3 quart saucepan combine sugar, corn syrup and water. Cook and stir till sugar dissolves. Bring syrup to boiling add butter and stir till butter is melted. Clip a candy thermometer to side of pan. Reduce heat to medium low; continue boiling at a moderate, steady rate, stirring occasionally, till thermometer registers 280 degrees ( about 35 minutes). this is the soft crack stage.

Stir in the nuts; continue cooking over medium low heat stirring frequently till thermometer registers 300 degrees (10 to 15 minutes more). This is the hard crack stage.

Remove mixture from heat, remove thermometer, and quickly stir in the baking soda, mixing thoroughly. Pour mixture onto two buttered baking sheets or two buttered 15 x 10 x 1 inch pans.

As the cashew brittle cools, stretch it out by lifting and pulling with two forks from edges. Loosen from pans as soon as possible; pick up sections and break the into bite size pieces. Store tightly covered.